Double-Mushroom Ragoût

Ingredients

• Kosher salt
• 2 Tbs. extra-virgin olive oil
• 1 oz. dried porcini mushrooms (about 1 cup)
• 3 Tbs. unsalted butter
• 2 Tbs. chopped fresh parsley
• 20 oz. cremini (baby bella) mushrooms, sliced ¼ inch thick
• ¹/₃ cup finely chopped shallot
• + 4 more ingredients
• • ¹/₃ cup dry Marsala
  • 1 Tbs. coarsely chopped fresh thyme
  • ¾ cup heavy cream; more for reheating
  • Freshly ground black pepper

Soak the porcini in 1-1/2 cups very hot water, stirring occasionally, until they're rehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter into a small bowl and set aside.In a 10-inch straight-sided...

View full recipe at Fine Cooking